Effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning

Abstract

Seasoning is one of food additives that needed to improve the taste of food. Natural seasoning can be obtained from plants, one of them is mushroom, especially from the class Basidiomycota. The purpose of this research to find the effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning. This research was using factorial completely randomized design with two factors, i.e: ratio of oyster mushroom with straw mushroom (J): (20%:80%; 40%:60%; 60%:40%; 80%:20%) and type of filling flour (P): (wheat flour, rice flour, cornflour, cipera). The results showed that the ratio of oyster mushroom with straw mushroom had highly significant effect on water content, fat content, and brightness. Type of filling flour had highly significant effect on brightness, protein, fat, and crude fibre content. Interaction of two factors had highly significant effect on water, fat, and crude fibre content. The ratio of oyster mushroom with straw mushroom that is 60%:40% and cipera as filling flour (J3P4) produced the best quality of this research that obtained by deGarmo methods.